This Beet Muhammara Recipe With Tiny Vegetables is a fun and colorful appetizer that’s full of rich and fresh flavors. Made with beets, walnuts, and simple spices, this dip is perfect for serving with crunchy vegetables, pita, or crackers.
What is Muhammara?
Muhammara is a flavor-bomb of a dip that hails from Syria. Traditionally made with red peppers, this version swaps in raw beets for something bright, earthy, and irresistibly nutty — not to mention that show-stopping pink color. It’s the kind of dish that makes summer parties feel extra festive, and it pairs beautifully with bread, crackers, pita, or whatever crudités you’re loving at the farmers’ market that week. Half the fun is how you serve it — I once spooned it into coupe glasses at one of my monthly supper clubs, and it was a total moment.
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Beet Muhammara With Tiny Vegetables
- Yield: Serves 8–10 1x
Description
Creamy and full of yummy nutty flavor.
Ingredients
- 2 1/2 cups peeled beets, cubed
- 1 1/4 cup walnuts, toasted
- 3 cloves garlic
- 2 1/4 tsp cumin
- 2 tbsp lemon juice, plus more to taste
- 2 1/2 tsp urfa biber flakes
- 2 1/2 tbsp pomegranate molasses
- 1 1/4 tsp Maldon salt
- Olive oil, as needed
- Radishes, carrots, and Japanese turnips for the crudités
Instructions
- Add beets, walnuts, garlic, cumin, lemon juice, urfa biber flakes, pomegranate molasses, and Maldon salt to a food processor.
- With the food processor running, drizzle in olive oil until emulsified.
- Blend until coarse but even in texture.
- Season to taste with salt and more lemon juice, as needed.
- Cut and arrange crudités to your liking and serve with the dip.
Recipe by Marijke Uleman
Photography by Tira Howard
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